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Anchovy Fried Rice Korean Recipe – Simple, Savory, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked day-old rice (short- or medium-grain preferred; cold and clump-free)
  • 1/2 cup small dried anchovies (myeolchi; use “jaris myeolchi” snack-size, heads/guts removed if large)
  • 2 teaspoons neutral oil (canola or avocado)
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced, whites and greens separated
  • 1–2 teaspoons gochujang (Korean chili paste), to taste
  • 1/2 teaspoon gochugaru (Korean chili flakes), optional for extra heat
  • 1 tablespoon soy sauce (or tamari)
  • 1 teaspoon sugar or honey (balances the saltiness)
  • 1 teaspoon toasted sesame seeds, plus more to garnish
  • 2 eggs (for topping; optional but recommended)
  • Optional add-ins: 1/2 cup frozen corn or peas, 1/2 cup diced kimchi, or a handful of chopped perilla or nori

Method
 

  1. Prep the rice: Break up cold, day-old rice with your hands or a spoon so there are no large clumps. This helps it fry evenly.
  2. Crisp the anchovies: Heat a large skillet or wok over medium. Add neutral oil and the dried anchovies. Stir-fry 2–3 minutes until lightly golden and fragrant. Remove half to a plate for topping if you like extra crunch.
  3. Sauté aromatics: Add garlic and the white parts of the scallions to the pan. Cook 30–45 seconds until aromatic, taking care not to burn.
  4. Add seasonings: Stir in gochujang, gochugaru (if using), soy sauce, and sugar/honey. Let it bubble for 20 seconds so it coats the anchovies.
  5. Fry the rice: Add the rice. Increase heat to medium-high. Toss and press the rice into the pan to get some toasty bits. Cook 3–4 minutes, stirring occasionally.
  6. Finish with sesame: Drizzle sesame oil over the rice and toss in sesame seeds and green scallion tops. Taste and adjust with more soy sauce or gochujang if needed.
  7. Optional eggs: In a separate small pan, fry eggs sunny-side up with a pinch of salt until the whites set but the yolk stays runny.
  8. Serve: Spoon the fried rice into bowls. Top with reserved crispy anchovies, a fried egg, extra sesame seeds, and nori or perilla if you have it.